Pumpkin Chocolate Chips Pancakes

I have a problem.

A pancake problem.

I LOVE pancakes.

I love to add fun things to my pancakes, like bananas, Nutella, peanutbutter, blueberries, and chocolate.

And I never top with maple syrup.  

I typically opt for peanutbutter or Nutella or even jelly. 

And fresh whipped cream. 

My recipe is simple enough

(Bisquick with unmeasured add ins)

And while this is delicious, sometimes you want to up the ante. 

And that's what I did here.

Pumpkin Chocolate Chip Pancakes

(makes about 12 pancakes)

(from A Cozy Kitchen)

1 cup all-purpose flour
1 1/2 tablespoons light or dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 ground cloves
1/8 ground ginger
1 cup buttermilk, shaken
1 egg
1/4 cup pumpkin puree
1/2 tablespoons of butter, melted and cooled slightly
1/2 cup chocolate chips

Directions
In a medium bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, and spices.  In a measuring cup measure out the buttermilk. Add the egg and lightly beat. Next, mix in the pumpkin puree until completely blended. Pour in the slightly cooled melted butter and mix some more.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. The batter should be a little lumpy.

Heat up your griddle (spray with nonstick spray OR melt a little butter on it) then pour batter on the warm griddle. (I use either a ¼ measuring cup OR a laddle to make even pancakes). 

Top each pancake with desired amount of chocolate chips.

Cook until small bubbles form on the surface of the pancake and then flip. Cook on opposite side for about 40 seconds, or until golden brown.

ENJOY!

Italian Bread Soup

When I first saw this soup recipe I was a little confused.

Bread? Soup? (And no it's not in a bread bowl!)

But I like tomatoes and I LOVE croutons so I figured I'd give it a go.

This soup smells delicious and tastes even better!

The bread absorbs most of the moisture and thickens up the soup.

This soup is light but filling on it's own or could be paired with chicken or salad for a heartier appetite.

Italian Bread Soup

(from Sandra Lee) 

(serves 4)

2 cans (14 ounces each) reduced sodium chicken broth

4 cans (14.5 ounce each) fire roasted diced tomatoes

3 cups Caesar-style croutons

1 cup frozen chopped onion

1 packet Italian salad dressing mix

Salt and pepper

Grated Parmesan cheese 

Directions
 In a 4 quart slow cooker, combine chicken broth, undrained tomatoes, croutons, onion, and salad dressing mix. Cook on High for 4 to 6 hours. Season with salt and pepper. Serve with freshly grated parmesan cheese. 

ENJOY!!!!

(Notes: while the soup was delicious and easily reheated, I do not recommend freezing it.  Can be made vegetarian by subbing vegetable broth)
(Also, I apologize for the lack of photos... camera incident :/)

Moroccan Squash Soup

This is one of my favorite soups

Not only does it make the whole house smell warm and delicious but

 The flavors go nicely together 

and it's the perfect soup for crisp, cool, fall days.

The spices can be adjusted to create for a milder or more intense soup suitable for the whole family.

And you can easily make it vegetarian/vegan if you swap vegetable broth for the chicken broth. 

Moroccan Squash Soup

(serves 6-8)

2 lbs butternut squash (halved, seeded and roasted 

Extra Virgin Olive Oil

2 medium chopped onions

1 tsp black pepper

salt (to taste)

5 large chopped garlic cloves

1/2 tsp each ground cumin, coriander, ginger and all spice

1 1/2 tsp paprika

1 sweet/tart apple (honeycrisp works best!) cored and chopped

28 oz chicken broth

3 cups water

juice of one lemon

Directions

Roast squash, insides down, on a baking sheet at 400* for one hour.  Let cool.

While cooling,

In a 6qt pot heat extra virgin olive oil over medium heat, once warmed stir onion, pepper and salt until onions are browned.  Stir in garlic, spices, apple and sautée an addtional 30 seconds.  Remove from heat.

Scoop squash into pan. Add broth and water and simmer on medium high for 20minutes.

Using an immersion blender, blend until smooth. 

(you can also pour, in small batches, in blender and blend until smooth)

Stir in lemon juice before serving.

ENJOY!